All about gluten intolerance
Gluten intolerance in celiacs is the inability to digest gluten, which by eating foods containing this protein damages the walls of the small intestine, causing diarrhea, abdominal pain and making it difficult to absorb nutrients.
- This protein is present in cereals such as wheat.
- Centenary and barley.
- As well as in foods whose preparation includes an ingredient in these cereals.
- Being very important for reading the nutritional labels of the products.
Intolerance to permanent gluten and, therefore, it is necessary to completely eliminate gluten from food, in this way the symptoms disappear. Learn more about gluten and future foods.
If you may be gluten intolerant, sign the symptoms below
In some cases, the individual may find that currently none of these symptoms and gluten intolerance alone can be detected after other symptoms such as short stature, anemia, arthralgia, chronic stress or osteoporosis. Learn more about the symptoms of gluten intolerance.
The causes of gluten intolerance can be genetic, so intestinal permeability is affected, and may even be due to the combination of these factors, intolerance can be identified by the following tests:
These tests can help diagnose gluten intolerance, as well as try a diet whose gluten is excluded for a specific period to assess whether symptoms will go away in the future.
In celiac disease there is also an intolerance to gluten, however, due to a reaction of the individual’s immune system that attacks the intestine by eating gluten-free foods, causing a more serious condition such as inflammation, severe abdominal pain, malabsorption and frequent diarrhea.
In the case of gluten intolerance, this immune component does not exist as a causal factor of the disease. See more symptoms and how to treat coeliac disease.
The treatment of gluten intolerance is a gluten-free diet for life, currently there are several products that are made gluten-free in order to expand and diversify the diet of these people, as well as good pastas to prepare gluten-free cakes and cakes. Cakes.
In addition, it is also important to read the nutritional labels, as the manufacturer must indicate whether the product contains gluten, usually after removing gluten from the diet, it gradually disappears, has disappeared completely in a few days or weeks.
The gluten intolerance diet should basically exclude foods that contain this dietary protein. Gluten-containing foods are all foods that are made from wheat, grown every hundred years such as biscuits, cakes, biscuits, breads, toast, beers and any type of puree that carries wheat flour. in its composition, as a dough to make pizza and pasta, for example. See more details about gluten-containing foods.
Gluten-free foods that can be consumed seamlessly with fruits, vegetables, meats, rice and quinoa, for example, see more details in a list of gluten-free foods here.
It is important that the individual follow the diet correctly to avoid any complications that the patient may bring and, therefore, it is important to check if the food does not contain gluten, in case of contamination should not be consumed.